Heat the beans in pan (just cover with water, bring to the boil and simmer for a couple of minutes). Drain the beans and put them back in the pan. Add the sundried tomato paste, herbs, salt and pepper and chilli and nutritional yeast flakes, basil and capers (if using) and stir to combine.

Make the salad and dress with a squeeze of lemon juice, a drizzle of oil, and a shake of herb salt and pepper.

You can now either mix the beans into the salad, or serve the beans on the side of the salad. I prefer the latter as the yummy bean coating gets a bit lost when mixed in with all those tasty veggies.

Beans are a great source of protein and carbs and fibre and are low in fat!